Review Detail

even if you don't have a food processor....

I've made this several times now, both in my workplace, where I have a food processor, and at home, where I only have a hand blender (albeit a good one) and it's worked out perfectly every time, so I just wanted to let people know that you don't really need a food processor to make this lovely stuff for your toast. Also, I just made a version with Marmite added, to streamline my morning toast making. Thanks for coming up with this Mattie :)

Owner's reply

So cool that you made Vegan Butter with Marmite! That's brilliant. I assume you're using liquid lecithin? It's my understanding that whisking is not enough to get lecithin granules to dissolve.

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On Veganbaking.net I show you the hows and whys of vegan baking. Thanks for reading! -Mattie

"I made this butter 10 weeks ago for the first time. I followed the step and the final product did not look appealing. However, I put it in the fridge not expecting much. I could not be any more surprised. The butter was amazing; my husbands and daughters were so impressed. The second time, I used a pestle and mortar to grind the soy lecithin granules to a powder form, added 2 tablespoons of aquafaba and a pinch of turmeric for colour and it turned an amazing butter into a very creamy and special butter. I love it! I have had great success with using this butter for vegan croissants, cakes, cookies, brownies, brioche, wholemeal bread and the latest frying French toast. I have quadrupled the recipe and it still amazing. The most amazing part is that the butter..."

"Hi There,
I should have written this sooner, because this recipe has helped me out so much! I used this recipe to make vegan white chocolate cake gems for a wedding. As a previously serious non-vegan baker, I know the inns and outs of vegan and "regular" baking and know that getting the exact flavor, texture, etc. can be tough, but this recipe is suitable for any white chocolate substitute. It can be melted, made into chocolate chips, anything! I highly recommend!"

"I made this butter 10 weeks ago for the first time. I followed the step and the final product did not look appealing. However, I put it in the fridge not expecting much. I could not be any more surprised. The butter was amazing; my husbands and daughters were so impressed. The second time, I used a pestle and mortar to grind the soy lecithin granules to a powder form, added 2 tablespoons of aquafaba and a pinch of turmeric for colour and it turned an amazing butter into a very creamy and special butter. I love it! I have had great success with using this butter for vegan croissants, cakes, cookies, brownies, brioche, wholemeal bread and the latest frying French toast. I have quadrupled the recipe and it still amazing. The most amazing part is that the butter..."

"Hi There,
I should have written this sooner, because this recipe has helped me out so much! I used this recipe to make vegan white chocolate cake gems for a wedding. As a previously serious non-vegan baker, I know the inns and outs of vegan and "regular" baking and know that getting the exact flavor, texture, etc. can be tough, but this recipe is suitable for any white chocolate substitute. It can be melted, made into chocolate chips, anything! I highly recommend!"